The intense yellow color is presents golden highlights. Its aroma is complex yet delicate. Fruit-like notes emerge, of pear and peach in particular. It presents itself to the palate as well-structured. The tastiness is durable. After a few moments in the wineglass, this Pinot Grigio develops its full aromatic qualities.
A Guyot cultivation system is used. The terrain, lying near the south shores of Lake Garda, is morainic. The vine rows face North-South. Plant density is 4,400 vines per hectare, with an average yield of 2 kilos per vine.
Harmonious in structure, Pinot Grigio exalts the qualities of imposing entrées, baccalà, and intensely-flavored cheeses, including herbenhanced ones. Serve at a temperature of 12-14°.
The grapes are harvested by hand only. The must is obtained through a slow, progressive pressing of whole grapes. The mass ferments at controlled temperatures in steel vats containing carefully selected yeasts. This Pinot Grigio is kept in ferment for about 4 months and then bottled. It is sold only after resting in the bottle for approximately 2 months.
The highest expression of Prosecco Spumante emerges, combining the harmonious structure of a fine, persistent perlage,with a delicate aroma of ripe fruit, with clear notes of apple, banana and herbs reminiscent of orange flowers.
Unique hill country yielding grapes of the Glera variety, used in producing Prosecco: this is the Conegliano Valdobbiadene DOCG.
A hilly terrain characterized by temperature changes, it reflects the fresh Mediterranean climate providing the wines with their freshness and aroma. The soils are clayey limestone, which produce compact colors and a wide spectrum of perfumes.
A recommended complement to a perfect appetizer, the wine goes well with fish dishes, pasta with vegetables and savory pies. Serve at a temperature of 6/8°.
The harvest takes place in mid-September. Hand-picking keeps the grapes intact. In the cellar the separation between grape and stem takes place delicately to avoid contamination by herbaceous tannins. It continues with a soft lung pressing, extracting the must with a yield of 70%. Vinification is white, without maceration of the must with the skins, and the sparkling process takes place in an autoclave according to the Charmat method.